Scottish Oatcakes

In 2013, I studied abroad in Scotland. And as one who studies abroad often does, I sought to experience a lot of the culture through food exploration. So, when I was there, I purchased a sleeve of Oatcakes from the store. I’m not sure what compelled me to buy them, besides their Scottish heritage and label. But I kept them in my room and ate them with a big jar of Jif peanut butter that Justin had mailed me for Valentine’s Day. Or with Nutella. Or alone.

They didn’t taste like much, and they were a good snack for when I was binge watching New Girl and couldn’t muster myself out of my bed. Since then, I realized I had been missing their flavorlessness, and thought I needed them in my life. We’ve been planning another trip there, and I’ve found myself nostalgic about them. So I set out to make them.

However, I was looking for Scottish oats for what seemed like FOREVER, with no luck. I finally found out that Bob’s Red Mill made some (affiliate). Although I refrained from ordering a pack online, I eventually saw them stocked at my local grocery store! Once I got home and reeeeally looked at it though, it honestly looks like lightly pulverized steel-cut oats. So, if you can’t locate Scottish oats, I think a good substitute would be to throw your steel-cut oats in a food processor and send them for a tiny spin. Uneven grains are characteristic of Scottish oats, and that sub will work excellent in this recipe!

Scottish Oatcakes are extremely crumbly and utterly bland. Which 1. makes them an iconic British food, and 2. makes them perfect vessels for whatever your tastebuds desire. I’ll admit, the local flair to this recipe isn’t exactly in the oatcakes, it’s in the delicious toppings. Local jam and J’s favorite garlic and herb Chevre help dress up these crackers into something note-worthy. A few days later, we also ate them for dinner wth cheese and prosciutto as the stars! Dress them up or down, I promise, these Oatcakes don’t care. But they do pack some good fiber into your day.